BT302 MIDTERM SOLVED PAPERS
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This means that for reactions to take place at low temperatures, activation of the energy system must be more efficient. Plants also contain proteolytic enzymes, but these enzymes usually contribute little to deterioration, especially if the tissues of fruits and vegetables are not cut or damaged. Certain plants provide an excellent source of proteolytic enzymes.
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Bromelain is found in unpasteurized pineapple juice and is so active that people who handle it cut it
pineapple that has not been heated must wear rubber gloves; otherwise, skin from the fingers will be eroded and blood may exudate. Papain is a proteolytic enzyme obtained from the latex (milky fluid) of green papaya fruits.
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Phenolases are present in some fruits and vegetables. These enzymes also oxidize some phenol-like compounds
present in the plant product, causing the formation of brown or dark-colored compounds tissues are cut.
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The resulting oxidation product is not used by humans as a vitamin. The action of this enzyme can therefore cause a loss of vitamin C content in food. Peroxidases can also indirectly cause loss of vitamin C in vegetables. In this case, it is .compounds formed by the action of peroxidase react with vitamin C